2046
J. Agric. Food Chem. 2002, 50, 2046−2052
Levels of Stilbene Oligomers and Astilbin in French Varietal Wines and in Grapes during Noble Rot Development NICOLAS LANDRAULT,† FABIENNE LARRONDE,‡ JEAN-CLAUDE DELAUNAY,‡ CHANTAL CASTAGNINO,‡ JOSEPH VERCAUTEREN,‡ JEAN-MICHEL MERILLON,‡ FRANCIS GASC,† GEÄ RARD CROS,† AND PIERRE-LOUIS TEISSEDRE*,† De´partement d’Oenologie et Laboratoire de Pharmacologie, Universite´ de Montpellier 1, Faculte´ de Pharmacie, Avenue Charles Flahault, 34060 Montpellier Cedex 2, France, and Groupe d’Etude des Substances Naturelles a` Inte´reˆt The´rapeutique, Universite´ de Bordeaux 2, Faculte´ des Sciences Pharmaceutiques, 3 Place de la Victoire, 33000 Bordeaux, France
Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins from oxidative damage. A method for the direct determination of stilbene oligomers (viniferin and pallidol) as well as astilbin in different types of wine using high-performance liquid chromatography with UV detection is described. In a survey of 21 commercial wines from the south of France, levels of pallidol and viniferin are reported for the first time in different types of wines. Viniferin was found to be present only in red and botrytized sweet white wines with levels between 0.1 and 1.63 mg/L; pallidol was not found in dry and sweet white wines but only in wines made by maceration with stems, with levels between 0.38 and 2.22 mg/L. Highest levels of astilbin were found in Egiodola (15.13 mg/L), Merlot (11.61 mg/L), and Cabernet Sauvignon (8.24 mg/L) for red wines and in Sauvignon (5.04 mg/L) for white varietal wines. Astilbin levels are highest for recent vintages, but pallidol is not found in older vintages. During noble rot development in Sauvignon or Se´ millon grapes from the Sauternes area, levels of trans-astringin, trans-resveratrol, trans-piceid, and pallidol are quite low (
